In order to fully use Macadamia nuts in Australia, glycoproteins in defatted nut powder were extracted using weak alkaline solution. The extracts were separated and purified by DEAE-52 anion exchange column and Sephadex G-100 column. After purification, component M-1 was obtained, and its structure was determined by UV spectroscopy, infrared spectroscopy (IFS), high performance liquid chromatography (HPLC), and other methods. Additionally, the antioxidant activity of M-1 was measured in vitro. The results showed that M-1 had a molecular mass of 472 kD. It contained 55.81% polysaccharides and 34.13% proteins. The IFS showed that there were characteristic absorption peaks of polysaccharides and proteins present. The glycopeptide linkages of glycoprotein were mainly O-glycopeptide bond. The monosaccharide composition of M-1 was mainly rhamnose, galacturonic acid, galactose, and arabinose, with a substance mole ratio of 1∶2∶4∶6. Moreover, M-1 had good antioxidant capacity. When the M-1 concentration was 10 mg/mL, the absorbance of its total reducing power was 0.286, and its scavenging rate of DPPH reached to 78.67%. These results provide a basis for further development of using Macadamia nuts.
ZHANG Xiang
,
LI Xingxing
,
HUANG Xuesong
. Purification of glycoprotein from Macadamia and its antioxidant activity in vitro[J]. Food and Fermentation Industries, 2019
, 45(5)
: 145
-150
.
DOI: 10.13995/j.cnki.11-1802/ts.017981
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